Ingredients


400g gluten free penne

200g can tuna in olive oil

190g low FODMAP basil pesto - click here

100g cheddar, grated

250g tomato, quartered










Method


Boil the gluten free pasta. Meanwhile, tip the tuna and its oil into a large bowl with the pesto.

Mash together with a wooden spoon. Stir in a third of the cheese and all of the tomatoes. Heat the grill to high.

When the gluten free pasta is cooked, drain and toss through the pesto mix.

Tip into a shallow baking dish and scatter with the remaining cheese.

Place the dish under the grill for 3-4 mins until just melted, then serve with a green salad.


Recipe adapted from: Good Food

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